A no-bake, eggless cheesecake that comes together in no time without the hassle of baking in a water-bath. This dessert is perfect for a party or special occasion requiring less attention giving you enough time to focus on other dishes for the event. The base is made with crushed cookies, a creamy filling and topped with a layer of fruit. Rich, light and delightful, a small slice of this cheesecake goes a long way.

The bottom layer is prepared with graham crackers or any flavoured cookies can be used. Filling consists of cream cheese, whipping cream, sugar, vanilla extract with the addition of gelatin to provide the stability whenchilled. Topped with a layer of blueberries that are cooked and broken down to a thick syrup with a dash of lemon juice, water, sugar and cornstarch. Gelatin has also been included in the fruit topping to achieve a firm layer. Once refrigerated, the cake sets beautifully with all the three layers combined together as one.

Cheesecakes are usually baked or set in a springform pan considering their delicate texture. This pan aids in easy removal and serving directly with the base or the cake can be slid off carefully onto a serving platter. To cut the cheesecake into clean and smooth slices, warm a knife under hot water or dip into a container with hot water, wipe it on a clean towel before every cut.

Method:Grease the bottom and interior sides of a 9" springform pan with butter.

In a bowl, mix the crumbs with the melted butter and cinnamon powder using a fork till well moistened. Press crumbs in the pan all over the bottom and along the sides. Use fingers or smooth bottom with a measuring cup or glass. Refrigerate the pan and prepare the filling.

Using a stand mixer or electric beater, beat the cream cheese at moderate speed until smooth and with no lumps. Then add the sugar, above cold milk mixture, whipping cream and vanilla extract. Beat till thick and creamy. Pour filling over the crust. Chill cake and work with the topping.

Method:In a saucepan, heat all the above ingredients until blueberries have broken down slightly and the mixture is thick. Set aside to cool and then spread over the filling.

Cover and refrigerate the cake for four hours or longer to set.

To serve:Run a knife along the sides of the pan to loosen cheesecake. Remove the outer rim of the pan. With a long palette knife, loosen the bottom crust onall sides and then slide cake onto a platter. (If you find it difficult to separate the crust, cutting a slice first makes it much easier or cake can be served with the base ofthe pan.)

Dip a smooth knife in hot water, wipe dry with a clean towel and slice the cake. Repeat the above process for each cut.

Note:

Depending on the type of fruit and its moisture content, use or omit water while preparing the topping. Also, add sugar depending on the sweetness of the fruit.

If you desire to spoon topping over the cake and serve, then don't add gelatin.

Cake should be consumed within a day or two for it tends to lose its lightness and fluffiness.

Knox brand unflavoured gelatin was used.

Finely ground nuts or shredded coconut can be added in the crust. My husband prefers a crust made with ginger snap cookies.